Wash lettuce, separate the leaves and refrigerate in a sealed container to retain crispness.

Pan-fry the chicken tenderloins in butter or oil (or mixture of both) for a few minutes. Alternatively, if using chicken thighs, cook over medium heat for 8 to 10 minutes then slice into strips. A little balsamic vinegar sprinkled over the chicken during the last few minutes of cooking produces a nicely charred crust. Meanwhile, prepare croutons (see following) then grill pancetta or bacon. Toss the lettuce leaves in Salad Dressing then add the strips of freshly cooked warm chicken and grilled pancetta. Finish with shaved or grated parmesan, freshly-milled black pepper and garlic crutons.

Garlic Croutons: Remove crusts from 6 slices day-old bread. Crush 1 large clove garlic and mix with 1 1/2 tbsp melted butter or oil and brush both sides of bread. Cut slices into quarters, diagonally then bake in a single layer on a foil-lined baking tray in a moderately hot oven (190 deg C) until crisp and pale golden brown, about 12 to 15 minutes.

Salad Dressing: Combine 3 tablespoons olive oil with 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce and 1 clove garlic, crushed.

Pancetta: is unsmoked and lightly spiced Italian bacon, available from Gourmet delicatessens. Ask to have it sliced thinly. Grill in a single layer under a medium heat, for one minute only until edges frill, but don't walk away as they can burn easily. If using bacon, panfry, grill or microwave in the usual way then cut into strips.

Per serving: 244 Calories (kcal); 10g Total Fat; (39% calories from fat); 35g Protein; trace Carbohydrate; 88mg Cholesterol; 3369mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates